Preheat oven to 350 degrees. Spread almonds on a baking sheet and toast in preheated oven until just golden brown, about 6 - 8 minutes, tossing once halfway through. Remove from oven and let cool.
Heat oven to 400 degrees. Line baking sheet with aluminum foil. Place bacon in a single layer on baking sheet*****. Bake in preheated oven until cooked through (it will crisp up as it cools), about 12 - 18 minutes. Transfer to paper towels to drain and cool, then chop.
In a mixing bowl whisk together mayonnaise, honey, apple cider vinegar and season with salt to taste (I only use about 1/4 tsp since the bacon is salty).
Add broccoli, bacon, almonds, cranberries and red onions to a salad bowl. Pour dressing mixture over the top and toss to evenly coat.
Salad can be served right away or let the flavors meld in the fridge 1 hour if time allows.
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